2lbs900gr chicken wings, split at the joints and wingtips discarded
For teriyaki sauce:
3tablespoonsregular Japanese soy sauce
3tablespoonsMirinsweet rice wine
1/3cup80ml raw honey
1teaspoongrated fresh gingeror fresh ginger paste
Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Wash and thoroughly dry the chicken wings with a paper towel. In a large bowl, toss the wings with baking powder and salt until they are evenly coated. Arrange on a prepared wire rack, shaking off the excess baking powder. Bake for 40 minutes, turning once after 20 minutes. Broil the wings for 5 minutes for extra crispness, before removing from oven.
Meanwhile, prepare the teriyaki sauce. In a small saucepan, combine all the ingredients, except for cornstarch, and add ½ cup (120ml) water. Bring it a boil over medium high heat for 3-4 minutes, whisking it occasionally. In a small mason jar, combine the cornstarch with ¼ cup of water. Tightly cover and vigorously shake it until the mixture is smooth. Pour it into the boiling sauce and cook for 3-5 minutes, or until desired thickness.
Place the wings in a bowl. Pour the sauce over the wings and toss. (Most likely you won’t use all the sauce. Reserve the leftovers for another use.) Serve immediately.
For step-by-step photos and additional notes, read the post above.